Coelho à Portuguesa

This can be done with any part of the rabbit, but I prefer the hind legs as they give equal portions with no faff.



You require

For the marinade

1 Small Chilli (fresh if possible)

1 red pepper

1 Table spoon Mustard seeds

1 clove of garlic

2 Juniper berries

1 shallot

Splash of olive oil

Splash of white wine vinegar

Desert spoon of capers

2 cloves

Squeeze of lemon juice

Blend all together in either a blender or a pestle & mortar, I used both seeds, chillies and onions in the motar and red pepper in the blender.

This is not a Piri piri sauce so do not over do the chilli

Cut slashes to the bone in the meat.

Rub the marinade into the rabbit portions and place into a freezer bag or the like. Pour in all the remaining marinade. Place in the fridge for at least 12 hours, massaging the joints every time you go past the fridge, or set the alarm clock every hour .

For the stewing broth,

1 onion

1 clove of garlic(crushed in paper skin)

100g streaky bacon

2 table spoons of olive oil

1ltr of home made game or chicken stock ( I made a rabbit stock from the head, front legs, rib cage, heart and lungs.

2 stalks of celery

3 Cardamom pods

Small piece of cinnamon bark

1 Bay leaf

4 juniper berries

1 Desert spoon sweet paprika powder.

1 small carton of Greek yoghurt.



Remove rabbit joints from bag scrape off most of the marinade back into the bag (other wise it will burn)

Heat the oil in a pan, add the onions and bacon, do not colour the onions (remove from pan add garlic and rabbit joints raise heat and brown very quickly.

Now add the stock to the bag with the marinade in and transfer all the ingredients except the yoghurt into a Cataplana or slow cooker (I used my slow cooker) cook for about 4-5 hours, on a low heat, about an hour before the end stir in the yoghurt (it is also very nice with sour cream)